Zobrazeno 1 - 10
of 56
pro vyhledávání: '"pempek"'
Publikováno v:
Indonesian Community Journal, Vol 4, Iss 3 (2024)
Desa Patalagan merupakan salah satu penghasil durian terbesar di Kabupaten Kuningan, Provinsi Jawa Barat. Durian merupakan buah asli Indonesia yang dikonsumsi hanya bagian buahnya saja. Kulitnya banyak dibuang menjadi limbah. Limbah ini mengandung se
Externí odkaz:
https://doaj.org/article/0afeb2baa0ac4c1fae534ed51cf7946a
TASTE SENSITIVITY CHANGES AMONG CONSUMERS OF PEMPEK-CUKO IN PALEMBANG CITY, SOUTH SUMATRA, INDONESIA
Publikováno v:
Russian Journal of Agricultural and Socio-Economic Sciences, Vol 148, Iss 4, Pp 98-106 (2024)
Pempek is a typical food from Palembang, Indonesia. It is commonly consumed with cuko, a dipping sauce containing acetic acid which is corrosive. The research aimed to determine the absolute and recognition threshold, as well as changes in tongue se
Externí odkaz:
https://doaj.org/article/066505adb0914646a22846168e586f01
Pelatihan Pembuatan Pempek untuk Meningkatkan Keterampilan dan Penggerak Ekonomi Berbasis Masyarakat
Publikováno v:
Indonesian Community Journal, Vol 4, Iss 2 (2024)
Pelatihan pembuatan pempek di Kota Palembang bertujuan untuk meningkatkan keterampilan perempuan dalam bidang kuliner dan mendukung pertumbuhan ekonomi lokal. Permasalahan yang dihadapi adalah kurangnya pengetahuan teknis dan manajemen usaha dalam pe
Externí odkaz:
https://doaj.org/article/fd42004a84a243a18da90cbf24166f3f
Autor:
Novianty Novianty
Publikováno v:
Masker Medika, Vol 11, Iss 2, Pp 321-327 (2023)
Pendahuluan: Pempek merupakan salah satu makanan khas Palembang yang bahan utamanya menggunakan daging ikan dan pati (tepung tapioka). Pempek dengan penambahan bayam merah dapat dimanfaatkan dengan baik sebagai bahan makanan alternatif sumber zat bes
Externí odkaz:
https://doaj.org/article/d10ac10266ec471586252d310e9c2c8b
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 465-474 (2023)
Pempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional pempek and reduce its carbohydrate content. This r
Externí odkaz:
https://doaj.org/article/3d8132c2298e4e9993d3dd1ef13e08e9
Publikováno v:
Jurnal Teknologi Pertanian, Vol 24, Iss 2, Pp 77-84 (2023)
This study aimed to determine the effect of yam starch and clove oil based bioplastics packaging on the microbiological and sensory properties of pempek during storage. This research was carried out by using different packaging on pempek: bioplastics
Externí odkaz:
https://doaj.org/article/55b8b0738aca46af87a07f7856d8d63b
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 1, Pp 98-108 (2023)
Pempek is one of the traditional foods of South Sumatra which is a processed food made from fish and tapioca flour. The chewy texture of pempek is very popular among consumers, but the addition of too much tapioca flour can make pempek has a hard tex
Externí odkaz:
https://doaj.org/article/66f09df63dc64e55bef38c09081e037f
Publikováno v:
Biotik: Jurnal Ilmiah Biologi Teknologi dan Kependidikan, Vol 11, Iss 1, Pp 76-85 (2023)
This study aims to study various surimi formulations of Sangkuriang catfish (Clarias gariepsinus) for the resulting pempek, using the experimental method using a Randomized Block Design (RBD) arranged in a non-factorial manner with one treatment of v
Externí odkaz:
https://doaj.org/article/f9958f1ecc374a2785d7387987477882
Publikováno v:
Sriwijaya Journal of Environment, Vol 8, Iss 1, Pp 37-41 (2023)
The people of Palembang city during the covid-19 pandemic which lasted for approximately 3 years tended to be more selective in buying products, one of which was the most popular Palembang food, namely pempek. The Covid-19 pandemic has also brought s
Externí odkaz:
https://doaj.org/article/769c948df3b4407fb6e4f48eb6532318
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 5, Iss 03, Pp 172-178 (2023)
Research on the topic “conducted to find out the chemical characteristics of fermented sardine lenjer pempek”. Using a Randomized Block Design (RAK) which was arranged in a non-factorial manner with a comparison of the length of fermentation time
Externí odkaz:
https://doaj.org/article/5feb255b7ea24731aa997b137b27a476